Instructions: * Note: To make the toasted almonds for topping, toss 1 1/2 cups whole almonds with 2 teaspoons oil and 1 teaspoon salt and bake at 400 degrees about 10 minutes.

For the Ice Cream: Chop the chocolate fine. Heat the milk and cream to boiling in a saucepan, then remove the pan from the heat. Add the chopped chocolate. Stir well until dissolved. Let the mixture steep 10 minutes.

Whisk the egg yolks to a thick ribbon. Return the cream-chocolate mixture to barely a simmer, then pour over the egg yolks while whisking constantly. Strain the custard and cool.

Place in an ice cream maker and freeze according to the manufacturers instructions. Chill in the freezer 4 hours before serving. (Makes 1 1/2 quarts ice cream)

For the Dark Chocolate Sauce:
Note: This sauce is a dark bittersweet chocolate sauce. If it is too intense, add up to 2 tablespoons of sugar when heating the milk and cream. Chop the chocolate fine and place in a 2-quart bowl. Bring the cream, milk and rum to a boil in a heavy-bottomed saucepan. Turn off the heat and cool slightly.

Slowly pour the milk-cream mixture into the chopped chocolate, stirring rapidly. Stir until well combined. Stir in the butter until it is completely incorporated. (At this point, the sauce can be refrigerated for up to one month.) Warm slightly to a pourable consistency to serve. (Makes 2 cups)

To serve, scoop the ice cream into a mug. Pour the chocolate sauce over it and top with the chopped almonds and a cinnamon stick.

This recipe yields 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.